Mini Cookie Dough Fudge Pops

May 25, 2018Angela (Oh She Glows)

by Angela (Oh She Glows) on May 25, 2018

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?!” She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!

5 from 5 reviews

Mini Cookie Dough Fudge Pops

Vegan, gluten-free, no bake/raw

By Angela Liddon

These cookie-dough-studded dark chocolate fudge pops are deeply chocolaty, luxuriously creamy, and completely addictive (if you could only have seen how many of these babies I ate this past week!). The velvety texture of these mini pops is just like ice cream, and the chocolate chips from the cookie dough chunks provide a fantastic crunch. Be sure to chill your can of full-fat coconut milk for at least 24 hours before you begin this recipe as you’ll need to scoop out the solid coconut cream.

Yield22 mini fudge pops

Prep time35 Minutes

Cook time0 Minutes

Chill time2 1/2 to 3 hours

Total time35 Minutes

Ingredients:

For the cookie dough:

1/4 cup (60 g) natural almond, sunflower, or peanut butter

3 tablespoons (45 mL) pure maple syrup

1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature

1/2 teaspoon pure vanilla extract

5 tablespoons (43 g) gluten-free oat flour

5 tablespoons (30 g) almond flour

1/8 teaspoon baking soda (for an authentic cookie dough flavour!)

1/4 teaspoon fine sea salt

1 1/2 tablespoons (17 g) mini vegan chocolate chips*

For the fudge pops:

1 (100g) dark chocolate bar (70%)**

1 (14-oz/398 mL) can full-fat coconut milk, chilled***

3 tablespoons (45 mL) pure maple syrup

1 tablespoon (6 g) unsweetened cocoa powder

1 teaspoon (5 mL) pure vanilla extract

Pinch fine sea salt, to taste

Directions:

For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.

Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.

For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.

Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.

Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.

Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.

Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Tips:

* I use Enjoy Life’s mini vegan chocolate chips for this recipe. If you’re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.

** I love 70% dark chocolate in this recipe. If you’re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1/4 cup.

*** You will need about 1 cup of coconut cream to make the fudge pop base.

Hi!
I couldn’t resist popping in to say thank you again for this decadent recipe, which is going to be a summer staple for me (and my mom, husband and teens!).

These irresistable and adorable pops are quite possibly the best frozen treat we have ever eaten…like vegan Haagen Dazs. The fudgy chocolate is so creamy and those almond-chocolate chip cookie dough bites are out of the world. My “daycare moms” and I were inhaling them and couldn’t get over the flavour and texture! They were a cinch to make and I think I’ll make them again as a freezer fudge if I run out of popsicle molds.

Admission? I stirred one of the pops into my coffee this morning, letting the fudge melt into it and then ate the cookie dough once it showed through. Best summery weather coffee ever :)

haha your coffee stirring trick cracked me up. I can’t wait to try it (if only I hadn’t inhaled the last batch!) I’m so glad you love them as much as I do. It really is the best combo fudge/chocolate and choc chip cookie dough!

Good question! I was talking about this with Niki the other day. I think I would try adding more oat flour…a spoonful at a time…if omitting the almond flour. And sunflower seed butter should work in place of the almond butter. Just note that there might be a slight green tinge to the cookie dough if using the baking soda (it reacts with the sunflower seed butter). :)

Delicious! I didn’t have molds so I just made it in an 8 in square pan and then cut it into bite-sized morsels after freezing. I did a layer of chocolate, sprinkled on the cookie dough bits, then finished off the chocolate. I lined the pan with aluminum foil which was a bit hard to get off but I managed.

Angela, I love, love, love your recipes…. The only thing I wonder is how you stay so slim!!! with all this gorgous food. I don’t, what a pity. Vegan food – as much as I love it – makes me put weight on and although I would never change back to animal products, I still have to take care in order to avoid me being 100 kg or so.

Thanks for your kind words about my recipes! So happy you enjoy them.
I definitely have to be mindful of the treats I consume, especially when testing! I do try to consciously balance out these kinds of days with light meals. :)

Over the past few years, I have lost over 100lbs. Struggling with being so heavy and fighting an autoimmune disease, I felt awful all the time. One afternoon, I saw a cookbook in a shop called The Oh She Glows Cookbook and thought, “Yes. I want to glow”. I grabbed that book, bought it without even peeking inside, and began my health journey. A few years later, when I discovered I was to become part of the osg team as Recipe Tester, I screamed and jumped up and down. Yes, I did!
Angela’s blog, books and app provide me with nourishing recipes that I incorporate into my healthy lifestyle plan everyday. Some of the recipes are calorie dense, but can be balanced by a “light meals” as Angela does.
Here are a few tips that I employ that help me to maintain a healthy weight while following a plant-based diet without the “gain” you mentioned :)

– where it doesn’t alter the recipe flavour too much, sub water for some of the oil in dressings and sauces (I find 1/3 works). Same for canned coconut milk…use light coconut milk where you can.

– where calorie dense ingredients are optional, opt out

– minimize recipes that are nut-heavy, maximize the veggie-centric ones

– because osg recipes taste so darned incredible, I am smart about portions; generally, I eat a portion, refrigerate a portion and freeze the rest of the recipe individual portions for another day. This helps with my lifelong bad habit of over-eating.

Angela and Nicole,
Thanks for your sweet replies. I will keep everything in mind. And yes, I was “too heavy” for the first 50 years of my life and now I enjoy eating phantastic food and letting go all the dreary thoughts about controlling my weight twice a day. And tadaaa: It is no longer necessary. I found out that my greed for sweets has nearly completely vanished by eating fruit and overnight oats with vanilla and I am in a way satisfied by my food that I was not all the years before. It was a journey up to here, having started in March 2014 (before I was vegetarian and consumed lots of sandwiches with cheese, pasta with olive oil and pesto etc.) and I think I can say that I am on my way now. With 55!! I am still too heavy but it decreases as much as my happiness increases. I would never ever miss this feeling of glowing from the inside out. Hugs and greetings from Germany!

Run, don’t walk, to the kitchen to make these ASAP! Literally the best tasting frozen dessert I’ve had in a long time (quite possibly ever…although your frozen peppermint patty cake is a close second!) Anyway, I only have one set of the mini molds so I filled those and was able to then fill four of my larger (normal-size) Zoku popsicle molds. Ok – it’s not even dinner time yet and I’ve already enjoyed TWO…not one.. of the larger pops, eeek!!! My one-year old is also obsessed with this special treat. Honestly, I don’t know who wouldn’t be. Thank you Angela for sharing this new summer time must-have!

Delicious! I didn’t have molds so I just made it in an 8 in square pan and then cut it into bite-sized morsels after freezing. I did a layer of chocolate, sprinkled on the cookie dough bits, then finished off the chocolate. I lined the pan with aluminum foil which was a bit hard to get off but I managed.

These are amazing. I used regular popsicle sticks and with the leftover just put parchment in a container with the cookie on bottom and chocolate on top. All of it is sooo good. Thank you so much for all your wonderful recipes.